Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more
promising nonthermal processing methods. Inactivation of microorganisms exposed to high-
voltage PEFs is related to the electromechanical instability of the cell membrane. Electric
field strength and treatment time are the two most important factors involved in PEF
processing. Encouraging results are reported at the laboratory level, but scaling up to the
industrial level escalates the cost of the command charging power supply and of the high …

Pulsed electric field (PEF) used short electric pulses to preserve the food. It is suitable for
preserving liquid and semi-liquid foods, removing harmful micro-organisms and producing
functional constituents. The main objective of PEF processing is to inactivate
microorganisms present while minimizing changes in physical, sensory and nutritional
properties. PEF technology involves the application of pulses of high voltage to liquid or
semi-solid foods placed between two electrodes.